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Coarse Barley or Groats with Plums or Prunes

4 servings

Ingredients

• 250 g Coarse barley or groats
• Butter (a piece)
• Water (as needed)
• Salt (a little)
• 250 g Plums or Prunes
• Sugar (1-2 tbsp)
• Cold beef or roast (as a side dish) (as needed)

Instructions

1. For 4 people, set the barley with a piece of butter and a little water and slowly cook it down in a short broth until quite soft and short, adding water frequently and stirring carefully.
2. Finally, add a little salt.
3. Meanwhile, blanch the plums, cook them slowly until soft in plenty of water, add them with their broth to the soft-cooked barley, mix with 1 to 2 tablespoons of sugar, and let it cook a little longer.
4. Serve with cold beef or sliced roast.

Modernized from a treasured 19th-century German cookbook.